Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.
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Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage.Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented HamsEffects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil.The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.
P2860
Q33884867-B61B8A05-972A-4EC8-8341-D7506857C051Q37064072-A2700209-61AA-45E2-91CF-FF9E200A8272Q37152754-2D373F0F-89CA-4E70-9085-7E674DA44BFFQ40849958-4529D682-F947-4001-8565-DB1D2A5515E9Q41375732-F3064BEE-F9A0-4090-8D78-63892685335CQ41872681-564A7FA9-C3D1-4F5F-A543-F329144038C0Q41901665-B8A3E271-BEB6-4040-B20E-6F3B27F02F02Q55050987-4A3D3186-8A21-4500-B457-52D92D8128D0
P2860
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
@wuu
2001年论文
@zh
2001年论文
@zh-cn
name
Effect of replacing pork backf ...... nal Spanish fermented sausage.
@en
Effect of replacing pork backf ...... nal Spanish fermented sausage.
@nl
type
label
Effect of replacing pork backf ...... nal Spanish fermented sausage.
@en
Effect of replacing pork backf ...... nal Spanish fermented sausage.
@nl
prefLabel
Effect of replacing pork backf ...... nal Spanish fermented sausage.
@en
Effect of replacing pork backf ...... nal Spanish fermented sausage.
@nl
P2093
P1433
P1476
Effect of replacing pork backf ...... nal Spanish fermented sausage.
@en
P2093
Ansorena D
Astiasarán I
Bloukas JG
Muguerza E
P304
P577
2001-11-01T00:00:00Z